Name: Rockmelon and prosciutto pasta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 500g spiral pasta; 1 zucchini, cut into long matchsticks; 350g rockmelon, seeded, peeled, cut into thin wedges; 100g prosciutto, coarsely torn; 2 spring onions, thinly sliced; 60g pkt Baby Rocket; 62.50 ml mint leaves; 62.50 ml flat-leaf parsley leaves; 125ml buttermilk; 21.00 gm lemon juice; 23.40 gm Dijon mustard

Rockmelon and prosciutto pasta salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Enhance pasta salad with creamy avocado slices. Serves 8 as a side dish.

Ingredients:

500g spiral pasta
1 zucchini, cut into long matchsticks
350g rockmelon, seeded, peeled, cut into thin wedges
100g prosciutto, coarsely torn
2 spring onions, thinly sliced
60g pkt Baby Rocket
62.50 ml mint leaves
62.50 ml flat-leaf parsley leaves
125ml buttermilk
21.00 gm lemon juice
23.40 gm Dijon mustard

Instructions:

Boil pasta in a large saucepan until al dente following packet directions. Then, refresh under cold water and drain well.
Combine the cooked pasta with zucchini, rockmelon, prosciutto, spring onion, rocket, half of the mint, and half of the parsley in a large bowl. Mix well.
In a small bowl, whisk together the buttermilk, lemon juice, and mustard. Season to taste.
Plate the salad, drizzle it with the dressing, and garnish with the remaining mint and parsley before serving.

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